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In the fast-paced world we live in, it can often be a challenge to prepare meals that are both nutritious and appealing to the whole family. Enter the Cheesy Broccoli Rice Muffin Tins—a delightful solution that combines the goodness of vegetables with the comfort of cheesy, satisfying flavors. This recipe is not only delicious but also incredibly easy to prepare, making it the perfect addition to your meal prep repertoire. Whether you're a busy professional, a parent juggling multiple schedules, or simply someone looking to enjoy wholesome meals without the hassle, these muffin tins are a game-changer.

Cheesy Broccoli Rice Muffin Tins

Discover the perfect family-friendly meal with Cheesy Broccoli Rice Muffin Tins! This recipe combines nutritious broccoli, hearty rice, and delicious cheeses into easy-to-make, single-serving muffins that even picky eaters will love. Packed with essential vitamins and flavors, these muffins are versatile and can be customized to suit everyone's tastes. Ideal for meal prep, they make healthy snacking effortless. Try them out for a delightful and nutritious addition to any mealtime!
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Ingredients
  

2 cups cooked rice (white or brown)

2 cups fresh broccoli florets, chopped finely

1 cup shredded cheddar cheese (plus extra for topping)

½ cup grated Parmesan cheese

3 large eggs

½ cup milk (dairy or non-dairy)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

Cooking spray or olive oil (for greasing muffin tins)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil to ensure the muffins release easily.

    Prepare Broccoli: In a steamer or boiling water, cook the chopped broccoli florets for about 3-4 minutes until slightly tender. Drain and set aside to cool slightly.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined.

        Combine Ingredients: Add the cooked rice, chopped broccoli, cheddar cheese, and Parmesan cheese to the bowl. Stir everything together until the mixture is evenly incorporated. The mixture should be thick and slightly sticky.

          Fill Muffin Tins: Spoon the mixture into the greased muffin tins, filling each cup about ¾ full. Sprinkle extra cheddar cheese on top of each muffin portion for that gooey finish.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

              Cool and Serve: Once baked, remove the muffin tin from the oven and let the muffins cool for about 5 minutes before gently removing them. Use a butter knife to help release any sticking, if necessary. Serve warm or allow to cool completely and store in the refrigerator for up to 3 days.

                Prep Time: 15 min | Total Time: 40 min | Servings: 12 muffins